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Thai Lime Chicken Stir-Fry Recipe

  • 2servings
  • 25minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces

  2. 2 bell peppers (1 red, 1 green), chopped into bite-size pieces

  3. 1 small cooking onion, chopped or cut into thin wedges

  4. handful of fresh basil

  5. 2 Tbsp. vegetable oil

  6. a little white wine or white cooking wine

  7. SAUCE:

  8. 3 spring onions, sliced

  9. 1 fresh red chili, or 1 tsp. chili sauce (add more or less according to your preference)

  10. 6-8 lime leaves, cut into strips with scissors (available frozen in Asian/Chinese food stores)

  11. 4 cloves garlic, minced

  12. 2 Tbsp. fish sauce

  13. 2 Tbsp. lime juice

  14. 1/2 cup fresh basil

  15. 2 Tbsp. coconut, canola, or other vegetable oil

  16. 2 Tbsp. regular soy sauce

  17. 1 tsp. dark soy sauce (or 1/2 Tbsp. regular soy sauce)

  18. 1-2 tsp. brown sugar

Instructions Jump to Ingredients ↑

  1. For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.

  2. First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.

  3. Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

  4. Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat. Add the onions and chicken.

  5. Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).

  6. Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

  7. Turn heat down to minimum. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.

  8. Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few Tbsp. of chicken stock, coconut milk, or cream.

  9. Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or my Easy Thai Coconut Rice. ENJOY!

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